"Full Time - Campus Catering General Manager"

COMPENSATION:

Salary: $90,000.00-$100,000. annually

This represents the good faith estimate of the annual salary range we reasonably expect to pay for this position upon hire, based on the selected candidate's experience, education, skills, internal alignment, and overall business needs.

In select cases, and depending on market conditions or exceptional candidate qualifications, compensation may exceed this range, provided it aligns with applicable law and our compensation policies.

Additional information about our compensation scales is available at: www.aztecshops.com/employment.

SUMMARY:

Responsible for the oversight of the Catering department of full-time, professional staff and additional part-time student staff executing approximately 1200 events per year at multiple locations (events consist of as little as two to as many as several hundred guests). Responsibilities include putting the customer first; strategic planning, budgeting, and financial performance; developing marketing plans; interviewing, hiring, and training employees; assigning, and directing work; appraising performances; rewarding, coaching and disciplining employees.

ESSENTIAL DUTIES AND RESPONSIBILITIES DEPENDING ON LOCATION:

NOTE: The duties listed below are examples of the variety and general nature of those performed by employees in this job description. The list is descriptive only and should not be used for any other purpose. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. This is not an all-encompassing list and additional duties may be assigned based on business needs. The responsibilities listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Responsible for annual revenue up to $5 million.
• P&L responsibility including budget preparation, financial reporting, controlling expenses, and attaining financial goals.
• Manages and develops operations staff, which includes hiring, terminating, and disciplining of employees, performance evaluation, setting work priorities, conducting staff meetings, training, and directing work assignments to ensure effective operations.
• Ability to remain calm and make quick decisions under stressful circumstances.
• Has good organization and time management skills; strong ability to multi-task.
• Plans menus in consultation with chefs; knows client preferences; handles special requests.
• Manages stock and places orders, as needed.
• Develops strategies to evaluate and market products and services.
• Ensures that proper procedures and guidelines are in place and followed for provision of quality products and services.
• Directs and manages project development in conjunction with Dining Associate Director as well as other departments.
• Designs, evaluates and implements marketing and promotional programs.
• Is customer centric, exceeds customer expectations, and resolves customer issues promptly and to their satisfaction; monitors quality of product and service provided.
• Arranges food tastings with customers.
• Remains current on changes within the regulatory, economic and competitive environment which may affect the operations of the units.
• Develops operational strategies to address customer survey results and feedback.
• Formulates pricing policies and strategies.
• Evaluates and recommends new products and ingredients.
• Monitors and ensures compliance for proper inspections, handling and storage for all inventories of food, supplies, linens, and equipment; establishes security/internal controls and sanitation. Ensures all department audit results score 'meets standards' or better.
• Researches, formulates and recommends new or upgraded policies and procedures.
• Establishes and maintains food quality/production/cost control standards and maintains procedures and methods to ensure compliance with standards.
• Develops and maintains working relationships with customers, coworkers, vendors, student organizations, faculty, staff, and university personnel.
• Commitment to sustainable practices.
• Must comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health.
• Other duties as assigned.

Minimum Requirements

MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED:

The minimum requirement for applicants is a High School Diploma or a General Education Development (GED) degree; bachelor's degree preferred in Hospitality Management or Business Administration. A minimum of at least five years related food service and/or catering management experience is preferred. Strong communications, computer literacy, mathematical/financial skills, and proven leadership skills are required. Experience in large hospitality venues is helpful.

Food Handler's certificate from the County of San Diego is preferred.

This position may involve operating a company vehicle and/or golf cart on university or company property. As such, candidates must have a valid driver's license and have not been issued more than three moving violations or have been responsible for more than three accidents (or any combination of more than three thereof during the past 12-month period). Applicants must be at least 18 years of age and will be required to provide proof of driving eligibility upon hire.

MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS

LANGUAGE SKILLS:

Must be able to read, write and understand English. Requires the ability to follow verbal and written instructions, guidelines and objectives.

Requires the ability to read, comprehend, analyze, and interpret general business information, governmental regulations, and technical/trade journals. Requires the ability to write reports and communicate effectively using telephonic, written, and electronic means. Requires the ability to effectively and respectfully present information one-on-one, small, and large group situations to customers, management and employees of the organization.

MATHEMATIC SKILLS:

Requires the ability to calculate figures and amounts such as probability and statistical inference. Requires the ability to prepare and analyze numerical figures, create and interpret spreadsheets. Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations. Must be able to read and interpret financial data.

REASONING ABILITY:

Ability to define problems, collect data, establish facts, draw valid conclusions and develop solutions/strategies. Ability to interpret an extensive variety of information or instructions with several undefined and some concrete variables. Requires good analytical, quantitative skills, organizational and management skills.

MANUAL DEXTERITY:

Must be able to utilize a computer. Requires the ability to use a variety of office machines and equipment.

PHYSICAL DEMANDS:

Must be able to operate food service equipment including, but not limited to, slicers, mixers, knives, ovens, and steamers and office equipment such as computers, copy machines, cell phones, and fax machines. While performing the duties of this job, the employee is frequently required to sit;handle objects; Employee is occasionally required to stand, walk/move Must be able to move, lift or carry heavy objects or materials up to 50 pounds. Specific visual abilities required by this job include close vision for extensive reading and interpretation of reports and documents.

PHYSICAL COMMUNICATION:

Must have the ability to talk/expressing and/or exchanging ideas and hear/perceiving sounds.

WORK CONDITIONS AND HAZARDS:

Work is performed in a traditional office setting and at various work sites. There may be exposure to food and chemical fumes or airborne particles. The employee occasionally works near moving mechanical parts and may be exposed to cold, humid and hot conditions. Ability to work both at indoor and at outdoor events with exposure to varying weather conditions, dust, and allergens, work temperatures and noise. Must be able to work a flexible, unpredictable, and rotating schedule, including early mornings, nights, weekends, and holidays.

SUPPLEMENTAL INFORMATION:

The person holding this position is considered a mandated reporter' under the California Child Abuse and Neglect Reporting Act pursuant to California Penal Code Section 11166.5.

Candidates must be available to work a flexible schedule based on operational needs. This may include opening, mid-day, and closing shifts, as well as night shifts, weekends, and holidays throughout the year.